Cream of Parmigiano and Sausage Pasta

Method

1. Remove the skin from the Italian sausages.
2. In a pan, brown the sausage meat using a wooden spoon, breaking it up.
3. Deglaze with white wine and let it evaporate.
4. Add cream and cook over high heat until it slightly thickens.
5. Meanwhile, bring salted water to a boil and cook paccheri pasta until al dente.
6. Grate Parmigiano cheese generously.
7. Add a generous grind of black pepper.
8. Drain the pasta and toss with the creamy sausage sauce. Serve with extra Parmigiano if desired.